Carrot and potato puree
Garnish with a sprinkle of chopped chives, if desired.
Ingredients
1 tablespoon dairy-free margarine
1 tablespoon canola oil
500 g (1 lb 2 oz) carrots, peeled and chopped
2 garlic cloves, crushed
500 g (1 lb 2 oz) white-skinned potatoes, peeled and chopped
250 ml (1 cup) Vegetable Stock
finely chopped fresh chives, to serve (optional)
Method
Step 1
Heat the margarine and oil in a large frying pan over medium heat. Add the carrots and garlic and cook, stirring often, for 10 minutes, or until the carrots are golden. Add the potatoes and toss to coat.
Step 2
Pour the stock over the vegetables. Cover and bring to the boil. Reduce the heat to low and cook, covered, for 10–15 minutes, or until the vegetables are very tender. Set aside for 5 minutes to cool.
Step 3
Put the vegetables and any liquid into the bowl of a food processor. Process until almost smooth. Scoop into a serving bowl.
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